Food Colloids Biopolymers and Materials describes the physical chemistry and material science underlying the formulation and behavior of multi- phase food systems and includes:
- descriptions of new experimental techniques
- recent food colloids research findings
- authoritative overviews of conceptual issues
Essential new findings are presented and emphasis is placed on the interfacial and gelation properties of food proteins, and the role of colloidal and biopolymer interactions in determining the properties of emulsions, dispersions, gels and foams.
Contents
Aggregation and Gelation
- Diffusing wave spectroscopy studies of gel formation
- Microstructural evolution of mixed gels and their rheological behavior
- The formation and properties of biopolymer gels
- Physical and chemical interactions in ph-induced aggregation and gelation of whey proteins
- Fibril-based mesostructures and their rheological response
- Colloidal aggregation: mechanisms and implications
- Protease-induced nano-tubular gels from α-lactalbumin
- Macrostructure and viscosity of aggregating colloidal casein micelles under strong shearing forces
- Effect of surfactants on rheological properties of acid-induced sodium caseinate emulsion gels
- Role of calcium phosphate in the high-pressure-induced gelation of milk
- Influence of pulsed electric field processsing on the structure and gelation of egg white
- Comparing nucleation and crystallization behavior in bulk and emulsified fat systems
Emulsions, Foams and Interfaces
- Impact of fine particles and their wettability on coalescence and phase inversion in sunflower oil + water systems
- Effects of stress relaxation in soy glycinin films on bubble dissolution and foam stability
- Measurement of bubble instability under conditions of rapid pressure change
- Failure behabior of adsorbed protein layers: consequences for emulsion and foam stability
- Entering and spreading of protein-stabilized emulsion droplets at the expending air-water interface
- Interfacial mechanisms underlying lipid damage of beeer foam
- Dynamics of protein adsorption layers at liquid interfaces
- Static and dynamic properties of proteins adsorbed at three different liquid interfaces
- Adsorption properties and conformational aspects of proteins at the air-water interface measured by infra-red reflection absorption spectroscopy
- Effect of ionic calcium on the flocculation and gelation of sodium caseinate oil-in-water emulsions
Biopolymer Interactions
- In situ deformation of hydrated food samples
- Coil-helix transition of ι-carrageenan as a function of chain regularity: the effect of counterion valency
- Stability of spray-dried protein-stabilized emulsions—effects of different carbohydrate additives
- Glutenin macropolymer is a gel formed by particles: average particle size determines the gel rigidity
- Phase separation in mixed biopolymer systems
- Structure evolution during phase separation and gelation of biopolymer mixtures
- Effect of temperature and hydrodynamic conditions on the structure and drop size in a phase-separated gelatin + dextran system
- Spatial distribution of mixed whey proteins at the air-water interface
- Soluble complexes of gum arabic with α-lactalbumin and β-lactoglobulin above the protein isoelectric point: analysis in terms of charge patches
- Complex coacervation of globular proteins and gum arabic
- Structure and properties of carrageenan + micellar casein mixtures
- Pressure effects on mixtures of hydrocolloids and milk proteins
- Influence of starch-flavor interactions on structural properties of aqueous starch dispersions
- Interfacial rheology and interfacial gelation partitioning
- Protein + small-molecule surfactant mixtures: thermodynamics of interactions and functionality
Index
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